Caesar Arugula Salad, Salad Recipe

Caesar Arugula Salad

Recipe from Food & Wine Magazine, June 1995. This variation of Caesar salad has always been a big hit whenever I serve it. This is a definite "must try recipe."

Check out Linda's wonderful Salads and Salad Dressing Recipes.

Don't forget to check out my Grilled Balsamic Chicken and Peaches dinner menu which includes this wonderful Caesar Arugula Salad.

Caesar Arugula Salad

1/2 cup walnuts or pecan halves (about 2 ounces)
1 large clove garlic, minced
2 anchovy fillets, mashed plus 1/2 teaspoon anchovy oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
4 cups bite-size pieces of romaine lettuce (approximately 1/2 head)
4 cups bite-size pieces of arugula leaves (approximately 2 bunches)
1/4 cup freshly grated parmesan cheese

Preheat oven to a 500 degrees F. Spread the walnuts or pecans on a baking sheet and toast in the oven for approximately 6 minutes or until golden brown. Remove from oven and transfer onto a plate and let cool.

In a small bowl, combine garlic, anchovies and their oil, lemon juice, mustard, salt, and pepper. Using a fork, whisk in the olive oil until smooth. Set aside.

Just before serving, combine the romaine and arugula in a large salad bowl. Pour the dressing over the greens and toss well. Add the toasted nuts and the parmesan cheese; toss again and serve on individual salad plates.

Makes 6 to 8 servings.